Roasted Seppankezhangu is my favourite side dish and ranks even higher than roasted potatoes. Roasted to crisp, golden perfection, and eaten hot with steamed rice, ghee and drumstick sambar with an appalam, it tastes divine. There are few meals that can beat this combination. There are many ways you can roast this vegetable depending on the masala you’d like to add to the vegetable. But you really can’t go wrong with it, because it is super easy and super simple.

What I am posting today is the simplest of the simple recipes where I use just chilli, turmeric and salt to season the vegetable. Sometimes, simplest is the most scrumptious.

Prep Time: 5 mins

Cooking Time: 20 mins

Serves: 3-4

Ingredients

Seppankezhangu/Colacassia/Arbi – ½ kilo

Chilli Powder – 2 tbsp

Turmeric – 1 tsp

Salt to taste

Oil – 3 tbsp

Method

1.Rinse the seppankezhangu in 2-3 changes of water till the water runs clear. Pressure cook till tender but not squishy, around 10-15 mins. Drain the water, peel the boiled seppankezhangu, chop into rounds and set aside.

2.In a bowl, mix together the chilli powder, turmeric, salt and oil. Tip in the seppankezhangu and mix well so that it is evenly covered in the seasoning.

3.In a pan, add the seppankezhangu in a single layer and let roast on low. Turn them around from to time so that they are roasted well on all sides, around 10-15 mins. When crisp and golden, remove from heat. Serve hot.

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Welcome to Foodbetterbegood!
I am Jayanthi. I love to cook. I am the one who lingers on at a function to have a word with the caterer to ask him for the vathal kuzhambu recipe. I amass recipes and I covet my knives.
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